This recipe for Penne alla Vodka with Peas and Sausage is a delicious, comforting, and hearty pasta dish that is perfect for any occasion. This sauce is creamy and flavorful, plus it comes together in just one pot.
Jump to:
This creamy penne alla vodka sauce with peas is one of my most requested recipes from my friends and family and I'm thrilled to share it with you all. This vodka sauce is my favorite pasta sauce. And that is saying a lot given my obsession with pesto.
Key Ingredients
- Pasta- I love using penne pasta but pretty much any pasta will work.
- Vodka- The vodka in the sauce adds a tanginess making this not just your average tomato cream sauce. The alcohol in the vodka will cook out so that it doesn't taste like alcohol and so that you can serve this to kids.
- Sausage- I love using sweet Italian sausage for this recipe. You could also use a spicy Italian sausage, pancetta, or omit any meat all together (see notes below on these substitutions).
- Heavy cream- The vodka in the sauce adds a tanginess making this not just your average tomato cream sauce. The alcohol in the vodka will cook out so that it doesn't taste like alcohol and so that you can serve this to kids.
- Tomato sauce- use your favorite canned tomato sauce
- Peas- they add a beautiful brightness to this dish and it is a great way to add some veggies in. You can certainly skip this if you do not like peas.
- Grated Parmesan cheese- I always recommend freshly grated.
Instructions
- Cook the onions, garlic, and sausage in a large pot, then remove it from the pot.
- Add the heavy cream and reduce it by half (making it extra decadent!).
- Add the tomato sauce and vodka, along with the cooked sausage mixture.
- Stir in the cooked pasta, peas, and parmesan.
How to make this vodka sauce ahead of time
You can make the sauce a few hours ahead by keeping it covered on very low heat. Wait to add the pasta, peas, and parmesan until you are ready to serve.
Alternatively, you can make the sauce up to 3 days in advance and store in an airtight container in the refrigerator. Reheat the sauce on the stovetop before adding the pasta.
Pasta is best freshly cooked and I do not recommend making the pasta ahead of time.
Substitutions
- I love adding Italian sausage to this recipe. It is delicious and makes the dish hearty. Diced pancetta is another great option that I frequently substitute the sausage for. I use 5oz of diced pancetta per pound of pasta and cook the pancetta until crispy.
- To make this vegetarian, omit the sausage. When you add the garlic to the pot you will only need to cook it for a few seconds.
- I love the color that the peas give and it is a great way to sneak in veggies. If you don't like peas, leave them out.
Serving tips
I like topping pasta alla vodka with freshly grated parmesan cheese. For extra brightness, you can top it with chopped parsley or fresh basil leaves.
What to pair with penne alla vodka
This pasta dish would be delicious with:
- Cucumber Smash or red wine to drink
- Caesar Salad on the side
- Garlic bread on the side
- Brownies with Peanut Butter Cream Cheese Frosting for dessert
If you make this creamy penne alla vodka with peas and sausage, I'd love to hear what you think in the comments below! And don't forget to tag @ccs_table in any photos you take on Instagram.
📖 Recipe
Penne alla Vodka with Peas and Sausage
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced, about 2 cups
- 1 tablespoon minced garlic
- 1 lb Italian sausage casing removed
- 1 pt heavy whipping cream
- 30 oz canned tomato sauce
- ½ cup vodka
- 1 lb penne pasta
- 1 cup frozen peas
- ½ cup freshly grated parmesan cheese plus more for topping if desired
- 2 tablespoon finely chopped parsley for garnish, optional
Instructions
- Heat a large pot or dutch oven on medium heat. Add olive oil, diced onions, and a pinch of salt. Stir frequently and cook until onions are soft and translucent, about 10 minutes. Add garlic and sausage. Break up sausage with your spoon and cook until sausage begins to brown and is no longer pink, about 5-10 minutes. Use a spoon to remove sausage and onion mixture from the pot and set aside on a plate. Drain excess grease.
- In the same pot, add heavy whipping cream. Bring to a low steady boil. Cook for about 15 minutes, or until the cream is reduced in half and you can briefly see the bottom of the pot when you run your spoon along the bottom.
- Add in the tomato sauce then the vodka to the cream. Stir until fully incorporated. Add onion and sausage mixture back to the pot and stir. Bring to a low boil then reduce heat to low to simmer. Cover and simmer for 15 minutes.
- While the sauce is simmering, make the pasta. Bring a large pot of water to a boil and cook penne pasta until al dente (typically a minute or two before the suggested time on the box). Drain.
- Add the pasta, peas, and parmesan to the sauce. Give it all a good stir for a minute or two. Serve hot with more freshly grated parmesan and chopped parsley (optional).
Notes
- I often substitute the sausage for diced pancetta. Cook the pancetta until crispy.
- To make vegetarian, omit the sausage. When you add the garlic to the pot you will only need to cook it for a few seconds.
- You can make the sauce a few hours ahead by keeping covered on very low heat. Wait to add the pasta, peas, and parmesan until you are ready to serve.
- I love the color that the peas give and it is a great way to sneak in veggies. If you don't like peas, leave them out.
Alison
This is the best pasta ever! It’s silky and rich and cozy, perfect for sharing with others 🙂
Caitlin from CC's Table
Thank you so much, Alison! I'm so happy you love it! 🙂